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Rigatoni with Sausage + Tomatoes

Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Adapted from Bon Appétit

2 tablespoons olive oil

3/4 lb. sweet Italian sausages, casings removed

1 cup chopped onion

3 garlic cloves, minced

1 28-ounce can crushed tomatoes

1/2 cup heavy cream

1 pound rigatoni

1/2 cup chopped fresh basil

1/3 cup grated Parmigiano-Reggiano cheese
Heat oil in heavy large skillet (preferably cast iron) over medium to medium-high heat (with cast iron you can cook on a slightly lower temp). Add sausage and sauté until no longer pink, about 5 minutes. Try to break up the sausage along the way with the back of a spoon. Add onion and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer. Add tomatoes and cream. Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with good sea salt and a little fresh ground pepper.

Meanwhile, cook pasta in large pot of boiling salted water until al dente (Barilla or De Cecco are my favorite brands–usually rigatoni cooks for 11 minutes). Drain, and return pasta to same pot. Add sausage mixture and toss over medium-low heat until sauce coats pasta. Sprinkle with basil and then Parmesan. Toss and serve!

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